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Cranberry kisel

Cranberry kisel Warm or cold fruit and berry soups are traditional desserts known both in Finland and Russia. In Finland this soup is called kiisseli, and in Russia kisel.

200 ml cranberries  —  fresh or frozen
300 ml water
60 ml sugar
2 tsp cornstarch

Pour the water and the cranberries in a small saucepan. Bring the mixture to the boil and cook until the berries are softened. This will only take a couple of minutes.

Strain the mixture through a sieve and pour the liquid back in the saucepan. Puree the berries by pushing them through a very fine sieve with a spoon. Add the puree in the saucepan, along with the sugar.

Bring the mixture to the boil and simmer gently for about 5 minutes, stirring every now and then. Mix the cornstarch thoroughly with a little cold water and pour in the saucepan in a thin stream, whisking continually. Cook for 1 minute, (or according to the instructions on the cornstarch package) stirring with a whisk.

Pour the hot kisel in soup plate(s) and sprinkle a thin layer of sugar on top, to prevent a crust from forming on the surface while the kisel is cooling. Serve the kisel warm or cold, topped with a dollop of whipped cream flavoured with vanilla sugar.
Serves 1 - 2.

Recipe source: adapted from "Karpalokiisseli", Helsingin Sanomat/Ruokatorstai, 2000/traditional Finnish and Russian recipe.


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